Spanakopita Greek Spinach Pie

Chef's notes

Spanakopita is among the most classic Greek specialties.

“Pita” as it is referred to by Greeks is the perfect appetizer to impress. Squares can be served with cocktails, added to a buffet, for brunch, enjoyed as a first course, accompanied with salad for lunch or a light dinner. Pita can be made well ahead. Extras freeze well, are defrosted and reheated for unexpected guest and anytime snacking.

Although this recipe may appear a bit unconventional, adding white cheddar cheese, and using frozen spinach, it was a gift from authentic first- and second-generation Greek families from Western Massachusetts. They prepared it weekly to serve and freeze.

Core ingredients are quality Feta cheese in brine, drained and crumbled, mixed with seasoned spinach, and egg binder. Top and bottom crusts are made with equal layers of thin phyllo sheets brushed with butter, creating its characteristic crisp and flaky texture when baked. Sesame seeds add extra flavor and crunch.

Filling ingredients are very simple to prepare and assemble. Negotiating phyllo dough may seem a bit intimidating at first. It quickly becomes relatively easy using some simple techniques to work quickly keeping sheets from drying while coating and layering. Imperfections are unnoticeable.

Once mastered, working with phyllo opens an expanded world of creativity, inspiring new recipes like my Shrimp Scampi Phyllo Triangles and more.

Phyllo dough is available in the freezer section of most grocery stores. I prefer a one-pound package of 9" x 14" sheets (i.e. ATHENS' brand). Each box has 2 sealed inner packs of 19 sheets each, 38 sheets total.

Night before, place both sleeves of phyllo in the refrigerator to defrost. Remove a sleeve at a time only when ready to use.

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Ingredients

6 boxes frozen chopped spinach
1-pound feta cheese (whole in brine, not crumbles)
8 oz. block sharp white cheddar cheese
6 large eggs
1/2 teaspoon salt
¼ cup olive oil

Phyllo dough crust

1/2 to 1-pound butter
1-pound phyllo dough sheets
Sesame seeds

Instructions

Filling

Defrost frozen spinach in a strainer. Thoroughly remove water by squeezing handfuls. Place in a large bowl.
Crumble the feta cheese by hand or cutting board.
Shred cheddar cheese with a course cheese grater.
Whisk eggs with ½ teaspoon salt.
Combine all prepared filling ingredients including olive oil with spinach a bowl.
Using surgical gloves, combine all ingredients well by hands. Set bowl aside.

Layering phyllo

Slowly melt half of the butter (replenish as needed). Have a lightly moistened towel ready along with a waxed paper.
Place cookie sheet on working counter, narrow side facing you.
Remove first roll of phyllo dough from refrigerator. Discard protective sleeve. Unroll phyllo dough and place them on a clean dry counter parallel to baking pan.
Cover lengthwise with wax paper, top with a slightly damp dish towel. This helps seal and protect sheets from moisture and drying if assembly is interrupted.
When ready, lightly butter cookie sheet with a silicon brush. Lift wax paper and towel together with both corners on the far short side.
Quickly lift a sheet of phyllo from the far short side corners, cover the cookie sheet. Quickly butter top and add the next sheet. Repeat until all sheets are applied.

Assembly

Give filling a final mix and spread over the layer of phyllo within a half inch of sides.
Prepare the top layer of phyllo sheets the same as above. Place the first sheet over filling. Butter and keep adding the next until all sheets are done.
Use the edge of a spatula or knife to press periphery of dough down around the edges and sides of pan to seal.
Butter top and generously sprinkle with sesame seeds.
Important, cut top layer only into serving size squares making it easier to cut flaky crust into serving portions later.
Bake at 325º for about 45 minutes or until top browns. Finish cutting through squares and serve.

Note: I usually place a larger cookie sheet on the shelf below to prevent the bottom phyllo from over baking.

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Spanakopita Greek Spinach Pie